This Polish Caramel Tart is a show-stopper – there’s no denying that. Beautiful nutty & fruity decorations, rich caramel cream filling, and a crispy, buttery shortcrust pastry make for a dessert that’s 100 percent worthy of any Easter table.
But the best part? Your guests will be in awe of how fancy it looks, but they’ll never know just how easy it is to make.
For the full list of ingredients & detailed instructions, please see the recipe card at the end of this post. But before you scroll, there’s important stuff to know below.
In Poland, ‘Mazurek’ (pron. ‘ma-zoo-reck’) is a general term for all shortcrust tarts, baked especially for Easter.
Mazurek can be prepared with a variety of fillings, often with nutty cream (walnut, almond, hazelnut), or – just like in this recipe here – with kajmak (Polish-style caramel cream).
What makes this tart extra-special is the elaborate, festive decoration. Every home cook embellishes Mazurek differently, with their own design: may it be with nuts (whole, sliced or chopped), dried fruit, candied fruit, icing, melted chocolate… sky’s the limit.
Do you need any special ingredients or equipment to make this Caramel Mazurek?
Most of the ingredients should be easily available in any larger supermarket – all but one.
You’ll need a can of Kajmak – Polish-style caramel cream.
🇵🇱 In Poland, ready-made Kajmak cream is sold in cans – usually sized at 14-16 oz (400-450 ml). Jars and plastic tubs are far less common. It’s available literally everywhere – head to the baking section of the store.
🌍 Internationally, substitutes are available. South American-style ‘Dulce de leche’ is a very good replacement for Kajmak. Flavour-wise, they’re nearly the same.
In the UK, get Nestlé’s ‘Carnation Caramel’ from the baking section. French ‘Confiture de Lait’ is a similar dairy product, but its texture is much looser.
You can also make a homemade Kajmak, all you need is a can of sweetened concentrated milk.
Equipment-wise, you can use a tart pan of any shape. Alternatively – cut out a chosen shape yourself, with a knife, and bake it on a regular baking tray.
How to make this Polish Caramel Tart?
Sift the flour onto your work surface. Chop it together with butter, until the texture turns crumbly.
Add in 3 yolks and a pinch of salt; fold them in. Start kneading everything together.
Form a ball and cover it with cling film. Chill in the fridge for 30-60 minutes.
On a lightly floured surface, roll out the dough. Place it gently into the mold. Decorate the edges with the excess dough.
Bake at 390°F (200°C) for 20 minutes until light-golden. Once cooled, cover with kajmak and decorate.
What could you serve with this Polish Caramel Tart?
As a Polish Easter dessert, this ‘Mazurek Kajmakowy’ is often served alongside other celebratory desserts such as: yeast-based Easter Babka, ‘Sand cake’ Babka, Pascha (dessert made with Twaróg cheese), and Sernik (Cheesecake).
It pairs beautifully with hot beverages such as tea or coffee.
Can you make this Easter Tart another way?
Not really, that’s a traditional way to bake it.
As I mentioned before, the decoration is completely up to you – you could try nuts (whole or sliced), dried fruit, icing, melted chocolate, fudge candy, candied fruit or orange peel, marshmallows, sprinkles, small chocolate eggs, edible flowers… options are endless.
What diets is this Caramel Mazurek suitable for?
This Tart is fine for a traditional diet. If you’re avoiding sugar, gluten, nuts or dairy – sorry, this recipe isn’t for you.
Can I freeze this Caramel Tart?
Leftovers can be frozen, but storing it in the freezer (without messing up the decoration) may prove difficult.
To speed up the baking process, we can prep the shortcrust pastry in advance (and then freeze it raw). Just wrap it in cling film and store in the freezer for up to 3 months. To thaw, leave it at room temperature overnight.
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